Goujonettes of Sole with Artichoke Hearts

Goujonettes de sole aux coeurs d’artichauts

Preparation info

  • For


    • Difficulty


    • Ready in

      30 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 1 sole of 600 g (1 lb 5 oz)


1 Snap off the stems of the artichokes, which should break cleanly, taking all their fibre with them (unless extremely young) – a test of their freshness. Wash the artichokes by plunging them up and down head first in a bowl of cold water. This will wash out any tiny snails or other undesirables which may have crept down between the leaves. Drain. Bring